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Casino Cocktail with Robert Hess

The Casino Cocktail is a drink that is widly published in old cocktail books so one can assume it has been pretty popular in the old days. The Savoy Cocktail book holds the version Robert Hess is explaining in this little video. If you like drinks that are heavy on the gin side, you`ll like this straight forward drink.

How to make the Casino Cocktail

Ingredients

2 oz (60 ml) dry gin or old tom gin

1/8 oz ( 5ml) fresh lemon juice

1/8 oz (5ml) Maraschino Liqueur

1 dash The Bitter Truth Orange Bitters

Stir with ice and strain into a cocktail glass. Garnish with a cocktail cherry.

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Bridal Cocktail with Robert Hess

The Old Waldorf Astoria Bar Book is one of those books one can always go back to if a tasty little drink is needed. Somewhat close to a Sweet Martini Cocktail the addition of a tiny bit of Maraschino Liqueur adds a tasty extra bit of cherry to this drink. Watch Robert Hess making up one of those old classics for you…

How to make the Bridal Cocktail

Ingredients

2 oz (60 ml) dry gin

1 oz ( 30ml) sweet vermouth

1 dash Maraschino Liqueur

1 dash The Bitter Truth Orange Bitters

Stir with ice and strain into a cocktail glass. Garnish with an orange twist.

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Smoking Monkey Cocktail with Jamie Boudreau

The Smoking Monkey is an original cocktail recipe from Canon Bar in Seattle and was inspired by hints of banana that Jamie noticed in Jameson Irish Whiskey. Playing off those notes, Jamie infused banana into the whiskey creating a truly unique flavor profile. Interestingly enough, this cocktail is shaken due to the pectins released into the Jameson during the infusion process. Misting the glass with a smoky Islay whisky (like Ardbeg) before straining gives the cocktail a deliciously smoky essence.

How to make the Smoking Monkey Cocktail

Ingredients

1 1/2 oz (45 ml) banana infued Jameson Irish Whiskey

1/2 oz ( 15 ml) Pedro Ximenez Sherry

3 dashes The Bitter Truth Aromatic Bitters

Smoky Islay Scotch for misting

Shake with ice. Mist a chilled cocktail glass with a smoky Islay Scotch (like Ardbeg). Strain cocktail into the prepared glass. Garnish with a neon monkey bathed in the same smoky Islay Scotch.

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Eye Opener Cocktail with Robert Hess

Mornings can be difficult to deal with, especially if you had a night out before and you are still suffering from the aftermath of your alcoholic delights. Fortunately our forefathers and mothers restoring concoctions that might help gently lift our eyelids to greet the day. In this episode, Robert Hess shows the Eye Opener Cocktail based on some aged rum, apricot liqueur and an egg yolk making it perfect for breakfast or brunch.

How to make the Eye Opener Cocktail

Ingredients

1 1/2 oz (45 ml) aged rum

1/2 teaspoon The Bitter Truth Apricot Liqueur

1/2 teaspoon Orange Curacao Liqueur

1 teaspoon grenadine

1/2 egg yolk

Dry shake to emulsify ingredients. Add ice to shaker and shake to chill and dilute. Strain into a chilled rocks glass.

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King`s Elixir Cocktail with Jamie Boudreau

This gin cocktail plays off Jamie Boudreau`s Golden Ration for cocktails: 1 1/2:3/4:1/4 but here he reduces the amount of vermouth to 1/2 ounce. To cut the sweetness of the Gold Wasser (not schlager) ever so slightly, Jamie utilizes a simple technique using lemon zest.

How to make the King`s Elixir Cocktail

Ingredients

1 1/2 oz (45 ml) gin

1/2 oz ( 15 ml) Dolin Blanc vermouth

1/4 oz (8 ml) Gold wasser

2 dashes The Bitter Truth Celery Bitters

Stir ingredients with ice. Spritz oil of large lemon zest over chilled coupe. Add zest to glass. Strain cocktail into glass then remove lemon zest.

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Apricot Lady Cocktail with Robert Hess

In this episode of The Cocktail Spirit, Robert answers a viewers question about using egg whites in cocktails. Specifically, he discusses health concerns as well as how egg whites enhance or change the texture of a cocktail and how to incorporate them. To demonstrate how to incorporate an egg white into a cocktail, Robert dry shakes all the ingredients before adding ice and shaking the Apricot Lady Cocktail briefly to dilute and chill.

How to make the Apricot Lady Cocktail

Ingredients

1 oz (30 ml) white rum

1 oz (30 ml) The Bitter Truth Apricot Liqueur

1/2 oz (15 ml) fresh lime juice

1/4 oz (8 ml) Orange Curacao Liqueur

1/2 egg white

Vigorously dry shake all ingredients to fully emulsify egg white. Remove strainer spring, if used, and add ice to mixing tin. Shake to chill and dilute. Strain into a chilled cocktail coupe.

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Chamomile Sour Cocktail with Jamie Boudreau

At Canon, Jamie’s Boudreau`s bar in Seattle, WA, they take pride in the sours they create each and every night. Like many cocktails served at Canon, sours are made with 2:1, rich simple syrup. In the Chamomile Sour, Scotch is infused with the plentiful, calming herb to create a truly delightful, rich, yet light take on the classic sour style cocktail.

How to make the Chamomile Sour Cocktail

Ingredients

1 egg white

2 oz (60 ml) chamomile infused scotch

3/4 oz ( 25 ml) fresh lemon juice

1/2 oz (15 ml) (2:1) simple syrup

3 to 4 drops The Bitter Truth Creole Bitters

Add all ingredients to mixing tin. Froth or whip with a dairy frother or dry shake to emulsify. Add ice to tin and shake vigorously. Strain into a cocktail glass. Gently apply drops of bitters to foam. Draw a toothpick or straw through the bitters to create a nice design.

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Eagel`s Dream Cocktail with Robert Hess

The Eagle`s Dream Cocktail is a light and delicious gin cocktail with a frothy texture which is just perfect for brunch. Robert Hess adds some great advice on dry shaking a cocktail by using the spring of a hawthorne strainer. This little trick is adding a thick froth to cocktails that use egg white and require a dry shake without adding dilution.

How to make the Eagel`s Dream Cocktail

Ingredients

1 1/2 oz (45 ml) dry gin

1/2 oz ( 15 ml) The Bitter Truth Violet Liqueur

1/2 oz (15 ml) fresh lemon juice

1/2 tsp. granulated sugar

1 egg white

Dry shake without ice. (Tip: remove the spring from a Hawthorne strainer and add it to your mixing tin before you dry shake. This will help to emulsify the ingredients and create a lot of body.) Then remove the spring and add ice. Strain into cocktail glass.

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Queen’s Park Swizzle Cocktail with Robert Hess

The Queen’s Park Swizzle is a rich and flavorful rum based tiki cocktail and was a favorite of tiki legend Trader Vic. The drink was named for the oasis that was the Queen’s Park Hotel, formerly located in Trinidad’s Port of Spain. Robert demonstrates the proper swizzling technique as well as a quick and easy way to crush ice with common household items, should you not have a Lewis Bag on hand.

How to make the Queen`s Park Swizzle

Ingredients

3 oz (90 ml) aged rum

8-10 mint leaves

1/2 oz (15 ml) fresh lime juice

1/2 oz 2:1 (15ml) Demerara sugar syrup

1 dash The Bitter Truth Aromatic Bitters

Gently muddle mint leaves in a Collins or long drink glass. Add rum, sugar syrup, lime juice and bitters. Fill the glass with crushed ice and swizzle to combine ingredients. Finally top with more crushed ice and serve with straws. Cheers


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Rum Ramsey Cocktail with Robert Hess

The Bon Ton Café is one of New Orleans finest restaurants and famous for one particular drink – The Rum Ramsey Cocktail. The drink is not only famous it`s recipe is secretly guarded by the Bon Ton Cafe and it remains a secret even when Robert Hess attempted to get closer to what is or what is not the original recipe for the Rum Ramsey Cocktail.

How to make the Rum Ramsey Cocktail

Ingredients

1 3/4 oz (60 ml) rum

1/4 oz ( 10 ml) bourbon whiskey

1/4 oz (10 ml) fresh lime juice

1/4 tsp granulated sugar

1 dash The Bitter Truth Creole Bitters

Stir with ice and strain into a cocktail glass.

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